Stay: 4 days and 3 nights
Cookery lessons: 3
With the participation of : Attilio Di Fabrizio (Executive Chef at the Villa San Michele), Domenico di Raffaele (Chef of the Hotel Caruso, Ravello)and Renato Piccolotto (Chef of the Hotel Cipriani in Venice).
Discover the secrets of pasta, an art in itself that Italy has made its own, and how to accompany it with a wide variety of condiments and the tastiest ingredients.
To help you get to know all the varieties of pasta and to learn traditional recipes as well some curious and surprising variations, three masters of haute cuisine will explain some exquisite recipes.
Upon arrival there will be a welcome cocktail reception and dinner with regional wines to allow participants to get to know one another.
Itinerary
Day 1: Attilio Di Fabrizio, the Chef of the Villa San Michele, will interpret and prepare pasta in the most genuine Tuscan manner, assisted by Chef Luca Orini.
Day 2: Chef Domenico Di Raffaele of the Hotel Caruso in Ravello will produce the recipes of the Amalfi Coast, teaching participants how to prepare pasta dishes with a rich Mediterranean aroma.
Day 3: Renato Piccolotto, the Chef of the Hotel Cipriani in Venice, will present the pasta dishes typical of the Venetian lagoon, with its touches of land and sea, teaching you how to prepare four delicious dishes.
Departure will be in the afternoon or after breakfast on the following morning, should you wish to pay for an extra night.
Course Dates 2009:
April 16-19
May 14-17
June 25-28
July 23-26
September 10-13
October 1-4
Rates per person*
€ 1.798 in a superior double room
€ 2.188 in a double room for single use
€ 1.503 for a non-participating partner
*price subject to 10% VAT
Package includes:
The price is inclusive of 3 nights (half board), regional wines, 3 lessons, and all materials and necessary ingredients.
Please note:
- The courses are reserved for guests staying at Villa San Michele.
- The lessons are held in English and Italian; other languages are available upon request.
- The courses are for a maximum of 10 participants and the approach is highly personalised.
- The lessons are held in the morning (from 10.00 to 12.30) and/or in the afternoon (from 15.30 to 18.30).
- Hours not taken up by lessons and all the evenings are free.
- At the end of every lesson, the dishes prepared will be served for a meal (lunch or dinner) to be enjoyed in the company of the Chef.
- The complete list of the dishes taught during the lessons with recipes will be handed over upon arrival.
